Chicken in Lemon Butter Caper Sauce
Description
This chicken dish is good enough for company and would make your family happy for a weekend meal. Serve with garlic bread and a salad.
Ingredients
chicken:
4 boneless, skinless chicken breast halves (or cutlets)
2-3 T. grated Parmesan cheese
1/3 c. flour
salt, to taste
freshly ground black pepper, to taste
olive oil
sauce:
12 T. cold unsalted butter, cut into 1⁄2-inch pieces, divided
2 T. finely chopped yellow onion
2 garlic cloves, minced
1⁄3 c. Pinot Grigio
3 T. freshly squeezed lemon juice
kosher salt
pepper, to taste
1/4 c. capers, rinsed and drained
8-12 oz. angel hair pasta, cooked and drained
Directions
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Preheat oven to 250-300 degrees for keeping chicken warm.
chicken:
Cut chicken breast halves horizontally, butterflying them open. Pound chicken pieces with a meat hammer to 1/4 inch thickness.
Mix together flour, salt, pepper, and grated Parmesan. Dredge chicken cutlets in the flour mixture, until well coated.
Heat olive oil in a large skillet on medium high heat. Add chicken; brown well on each side, about 3 minutes per side. Remove the chicken from the pan; reserve to a platter. Cover with aluminum foil to keep warm in the oven preparing the sauce.
sauce:
Melt 1 tablespoon butter in a medium sized pan over medium heat. Add onion and cook, stirring often, until onion is translucent, but not browned, about 3 minutes; add garlic. Cook about 30 seconds. Add wine and lemon juice; bring to a boil over high heat. Cook until the liquid is reduced to about 2 tablespoons, about 5 minutes.
Reduce heat to the very lowest setting. Slowly whisk in butter, one piece at a time, letting the first addition melt before adding more butter. Season with salt and pepper. Stir in capers.
To serve:
Place cooked pasta on platter or in a pasta bowl. Top with chicken and spoon sauce over chicken and pasta. Garnish with more Parmesan cheese, if desired.
4 servings